Description
With its crunchy exterior and flavorful dipping sauce, this recipe for Crispy Fried Coconut Shrimp is guaranteed to be a hit with family and friends alike.
Ingredients
Scale
- 18 peeled and deveined, tail-on shrimp (16–20 count)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2/3 cup flour
- 1 can coconut milk with cream
- 1 1/2 cups shredded coconut, sweetened
- 2/3 cup panko breadcrumbs
- Oil for frying
- 1 teaspoon fresh chopped parsley, for garnish
For the Sweet Chili Sauce:
- 3/4 cup sweet chili sauce
- 1/4 cup Kewpie mayo
- 1 teaspoon low-sodium soy sauce
Instructions
- In a small bowl, combine the sweet chili sauce, Kewpie mayo and soy sauce. Mix well, then refrigerate until ready to serve.
- Rinse the shrimp and pat them dry with paper towels. Season both sides of the shrimp with salt and pepper.
- Place the flour in a bowl or freezer bag.
- In another bowl, whisk the coconut milk with a touch of salt.
- In a separate bowl, combine the shredded coconut and panko breadcrumbs.
- Coat each shrimp in flour, shaking off any excess.
- Dip the floured shrimp into the coconut milk, ensuring they are fully coated.
- Roll the shrimp in the coconut-panko mixture, pressing gently to adhere.
- Place the coated shrimp on a baking pan fitted with a rack, or a platter, and continue coating the remaining shrimp.
- Transfer the coated shrimp to the freezer to set while you heat the oil.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes.
- Remove the shrimp from the oil and drain on a wire rack set over a baking sheet.
- Sprinkle the fried shrimp with a pinch of salt while they are still hot.
- Add the shrimp to a platter and garnish with fresh parsley, sesame seeds or chopped green onions.
- Serve the Crispy Fried Coconut Shrimp immediately, with creamy sweet chili sauce, or your favorite dipping sauce.
- ENJOY!
Notes
- 16-20 count shrimp or larger, work best in this coconut shrimp recipe.
- Save time and buy shrimp that is already peeled and deveined.
- You can use frozen shrimp, just thaw in cold water.
- Be sure to shake off any excess flour before coating the shrimp with the coconut cream.
- Use a coconut milk that contains cream (I typically do NOT use unsweetened coconut milk).
- The shredded coconut can be sweetened or unsweetened, it’s a matter of preference.
- Use both hands to fully coat the shrimp with the coconut/panko mixture.
- Add additional coconut or panko to the bowl, if needed.
- Allow the coated shrimp to set up in the freezer as the oil is heating.
- Heat the oil only to 350°F (175°C) to ensure the coconut does not burn or brown too quickly before the shrimp are fully-cooked.
- Do NOT overcrowd the pot. Frying the shrimp in batches not only maintains the oil temperature, but also prevents the shrimp from sticking together.
- Between batches, remove any excess browned coconut bits.
- Salt immediately out of the fry.
- Serve hot with your favorite dipping sauce.
- You will have plenty of dipping sauce leftover. Refrigerate for later use.
- Once coated, the shrimp can be flash frozen and packaged. The shrimp will last up to two months in the freezer.
- Nutrition information does not include the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood